Prep 60 mins
Cooking 45+ mins
Serves 6

Serving up a generous meaty roast is one of our favourite ways of entertaining a crowd. When it comes to minimum energy/ maximum reward, few things beat a roast because, really, your oven or kettle braai does all the work! Whip up something a little bit different this Easter and roast a whole sirloin instead of one of the more usual roast cuts. A generous sprinkling of our Cape Herb & Spice Texan Steakhouse Rub really brings out the beefy flavour of this wonderful steak cut. You could, of course, serve this roast sirloin warm, but entertaining is ever so much easier when one can pre-prepare everything. So, we serve it at room temperature on a bed of last-of-the-summer asparagus, topped with red onion, parmesan, parsley and a drizzle of tangy mustard sauce.


  • FOR THE SIRLOIN: 2kg whole sirloin
  • Generous dusting of TEXAN STEAKHOUSE
  • 4 Tbsp tomato sauce
  • 2 Tbsp extra virgin olive oil
  • 1 large clove garlic, finely minced
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp honey
  • FOR THE MUSTARD SAUCE: 6 heaped Tbsp Dijon mustard
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp white wine vinegar
  • Generous pinch of salt
  • 1,5 tsp honey
  • FOR SERVING: blanched asparagus or broccoli
  • Finely sliced red onions
  • Chopped flatleaf parsley
  • Shaved parmesan
  • An extra drizzle of olive oil


Dust the whole sirloin generously with our rub seasoning, cover and place in the fridge for at least an hour. Heat a non-stick pan. Paint the sirloin lightly with vegetable or olive oil and sear all around in the hot pan to seal the meat and start caramelizing it. Place the meat in a roasting tray in an oven pre-heated to 200º C. Alternately, roast it in a kettle braai using the indirect cooking method with coal baskets on either side of the meat. Roast until done to your liking (see our handy temperature guide below).

Mix the tomato sauce, olive oil, garlic, lemon juice and honey together and spoon liberally over the sirloin for the last 10 minutes of roasting. Remove, cover with tinfoil and allow sirloin to rest at least 20 minutes before carving.

Mix the mustard sauce ingredients together. Plate up the sirloin on a bed of asparagus or broccoli, scatter with red onions and parsley, and top it off with parmesan shavings and a final drizzle of olive oil. A few dollops of mustard sauce and you’re done.

- Internal temperature guide for roast beef -

The only way of accurately knowing what’s going on inside any kind of roast is to get an internal temperature reading with the help of a meat thermometer. Simply stick it in the thickest part of the meat and let the numbers guide you.

NB: Do remember that meat continues cooking while resting and the internal temperature will increase. The temperatures provided here are the point at which you should remove the meat from the oven.

RARE: 50  /  MEDIUM RARE: 55  /  MEDIUM: 60


Keep an eye out for more (F)EASTER FAVOURITES to complete your Easter feast spread...

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at